To a large saucepan or stockpot, add butter, onion, celery, garlic, and bell pepper. Saute for 3-5 minutes, or until the onion is translucent and the bell pepper is tender.
Add ham, chicken stock, potatoes, and all the spices. Bring to a boil, reduce heat and simmer for 10 minutes.
Stir in thecorn and cream and bring the heat upto medium. Bring to a boil once again, then reduce heat and simmer for 10 minutes to thicken the chowder.
Serve Ham & Corn Chowder warm.